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This is a completely technique-free and ultra-simple turkey recipe designed for beginners. It guarantees a magazine-cover-quality bird with juicy meat and perfectly browned, crispy skin, without any complicated steps like brining or basting.
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Prepare the turkey by cleaning the cavity, seasoning it inside, and tucking the wings. → Make an herb-infused butter, stuff the cooked herbs into the cavity, tie the legs, and brush the entire turkey with the butter. → Season the outside generously and roast uncovered at 325°F (163°C). → Cook until the thickest part of the thigh reaches 170-175°F (77-79°C). → Let the turkey rest for 15-20 minutes before carving and serving.
Prepare the turkey by cleaning the cavity, seasoning it inside, and tucking the wings. → Make an herb-infused butter, stuff the cooked herbs into the cavity, tie the legs, and brush the entire turkey with the butter. → Season the outside generously and roast uncovered at 325°F (163°C). → Cook until the thickest part of the thigh reaches 170-175°F (77-79°C). → Let the turkey rest for 15-20 minutes before carving and serving.
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This recipe requires no basting, no foil, and no complex techniques, making it ideal for first-timers.
Ensuring the turkey skin is completely dry before brushing with butter is key to getting it crispy.
Always use a meat thermometer to check for doneness, as oven temperatures and turkey sizes can vary. Do not let the thermometer touch the bone.
Resting the turkey after roasting is essential. Do not skip this step, as it allows the juices to redistribute, resulting in moist meat.
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